Pasta e Fagioli

I grew up in Rio, but my family celebrated a deep Italian heritage in my upbringing. When I moved to the US my cultural identity crisis was exacerbated by the confusion that came out of trying to explain to someone that I am Brazilian, but also Italian, not unlike my fellow American-Italians. Being Brazilian was enough for someone to process, and it became too confusing trying to explain that my family also had ancestral heritage from Italy.

The first person who understood this about me was my husband. Only three months after we started dating, he invited me to spend Thanksgiving with him at his parents’ house. I’m not sure if we were moving quickly or if he just took pity on me having nowhere to go for this American holiday, but I accepted.

The most heartwarming soup!

When arriving at his house, I met Grandma Jennie, short for Giovanina. She sat at the dinner table with a lasagna she had finished layering, and I transcended to my grandmother’s apartment in Botafogo. Vovó Pina, short for Josephina, also did all her prepping at the dinner table.

It was the first time in a very long time that something felt familiar. Even though I was new here, and meeting the family is always awkward, I finally felt like I belonged somewhere.

Grandma Jennie didn’t just make food with love, she also had a similar temperament to my grandmother. She was a beacon of kindness and peace in all family gatherings. And she loved her Italian food. I feel lucky that I got to spend time with Grandma Jennie and share these memories with my husband’s family.

IMHO written recipe cards by grandmothers should get a museum exhibit.

Pasta e Fagioli was a weird concept to me at first. Beans were always reserved for rice dishes in my world, but I saw the appeal when I finally had my first bowl of this soup. It’s comforting, has subtle flavors, and offers a nice contrast to heavier dishes in our holiday rotation. My recipe is different from Grandma Jennie’s and until I asked the family and wrote this post, most of us were unaware of the recipe card she had left behind. Every family member has their own way of making this dish, but regardless of the recipe, it is always enjoyed with a full heart.

Equipment:

Large Soup Pot

Blender or Large Food Processer

Ingredients:
2 tablespoons of olive oil

4 oz pancetta

1 medium onion, chopped

4 cloves garlic, chopped

1.5 tablespoons fresh rosemary, minced

3 15-oz cans cannellini beans (drain and rinse one, and keep the other two intact)

6 cups chicken broth or vegetable broth

1 teaspoon salt

1 Parmesan cheese rind

1 28 oz can crushed tomatoes

2 cups small pasta shells, uncooked

Freshly grated Parmesan cheese for topping

Servings: 10

Active time: 30–35 minutes

Total time: 40–45 minutes

Steps:

In a large soup pot, cook the pancetta for three minutes. Then add the olive oil, onions, garlic, and rosemary, and cook for an additional 6 minutes.

Transfer the cooked ingredients to a blender or food processor with the two whole cans of beans (including their liquid). Puree until smooth.

Add the pureed mixture back into the large soup pot, along with the broth, salt, parmesan rind, and crushed tomatoes. Bring to a boil.

Once boiling, add the pasta and cook until al dente (check package timing), stirring occasionally to prevent sticking.

Once the pasta is cooked, remove the pan from the heat and add the can of drained beans.

Serve topped with Parmesan cheese and a glass of Chianti for all the Italian feels.

Serving Suggestion:

For a video of this recipe click Here